how we work


the best baristas and beans would not be quite complete without the right equipment. our 3 group synesso espresso machine was custom built by hand in seattle by some of the finest 'espresso engineers,' and we are proud to give it a home here. with a synesso, there is no such thing as a programmed, automatic shot. it requires a well trained, attentive barista who will guide the espresso from beans in the grinder to that syrupy golden goodness in your cup. watch your barista closely! with the synesso, they can control pre-infusion, temperature and length of extraction to make sure the espresso in your drink tastes the way it should.






we take care with every step of the process. starting with a carefully roasted, fresh bean in our grinder, we adjust the fineness and coarseness of the grind and volume of grounds going into each shot - this is called having your shot 'dialed in'. if you see us constantly fiddling with a little dial on the side of our grinder, you will know what we are doing. christopher can often be found bent over the grinder well into the day muttering under his breath as he debates the benefits of a low or high dose. observe the barista in its natural habitat! if you see your shot being poured down the drain, this is actually a good thing. it means a better one is on its way.






we are always happy to share our process with others and learn new things. feel free to ask questions and watch what we do. as the specialty coffee industry grows, old assumptions are questioned and new theories are developed. we then try it for ourselves and let our taste buds do the talking. we don't have the same haircuts we did 7 years ago and we don't make coffee the same way we did either! we are committed to moving forward as new insights become available. so, the way we tamp or hold our milk pitcher might change, but it will all be in the name of creating the best possible drink we can for you.